Grandmother's Buttermilk Cornbread
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Grandmother's Buttermilk Cornbread

4038
BETHANYWEATHERSBY 49

"This is my grandmother's cornbread recipe and it's the best - sweet and moist!"
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Ingredients

55 m servings 284 cals
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Original recipe yields 9 servings

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Nutrition

  • Calories:
  • 284 kcal
  • 14%
  • Fat:
  • 12.2 g
  • 19%
  • Carbs:
  • 39.1g
  • 13%
  • Protein:
  • 4.8 g
  • 10%
  • Cholesterol:
  • 59 mg
  • 20%
  • Sodium:
  • 318 mg
  • 13%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  • Prep

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  1. Preheat oven to 375 degrees F (175 degrees C). Grease an 8 inch square pan.
  2. Melt butter in large skillet. Remove from heat and stir in sugar. Quickly add eggs and beat until well blended. Combine buttermilk with baking soda and stir into mixture in pan. Stir in cornmeal, flour, and salt until well blended and few lumps remain. Pour batter into the prepared pan.
  3. Bake in the preheated oven for 30 to 40 minutes, or until a toothpick inserted in the center comes out clean.

Footnotes

  • Tip
  • Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

Reviews

4038
  1. 5311 Ratings

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Most helpful positive review

Glad you are all enjoying this recipe. Just wanted to mention a few things in response to some reviews. First, I mix all ingredients in the pan I melt the butter in. Less dishes. Second, I oft...

Most helpful critical review

No true Southerner puts sugar in the cornbread. The secret of Southern cornbread is to heat the fat in a skillet and pour the batter into the hot skillet.

Glad you are all enjoying this recipe. Just wanted to mention a few things in response to some reviews. First, I mix all ingredients in the pan I melt the butter in. Less dishes. Second, I oft...

Very good recipe though I tweaked it a bit. I reduced the sugar a little, but think it would be fine for the full amount if you like your cornbread a little sweet. I used powdered buttermilk a...

Awesome 5++ stars. To the readers who had dry bread.... 1/4 lb not 1/4 cup butter!!! This might have made a difference if you read it wrong, 1/4 lb is 1/2 cup of butter. Also I put it in my grea...

The recipe is fantastic as written, but after making this recipe a few times I made a few changes. I used Splenda instead of sugar, whole-wheat flour instead of all-purpose, Smart Balance Light...

Really good and easy. Tip: if you don't have buttermilk, decrease the milk by 2 tablespoons, and replace with 2 tablespoons lemon juice. It was a little on the sweet side, I will decrease the su...

I made twelve, gorgeous muffins with this recipe and they were not sweet, not dry, and certainly not "cake-like." I don't like too sweet ANYTHING and even tho' I was tempted to reduce the sugar...

If you are a southerner and like the non-sweet, buttery-tasting southern style corn bread, this is not for you. But if you like the sweeter, more cakelike cornbread served in New England and oth...

No true Southerner puts sugar in the cornbread. The secret of Southern cornbread is to heat the fat in a skillet and pour the batter into the hot skillet.

Fabulous! Great flavor and just the right amount of sweet. (I like it sweet!) Like Jiffy mix except it holds together GREAT, and no bitter chemical aftertaste. Just loved this. Also, it was s...